Description
Marmitako is a rustic, one-pot dish traditionally made with tuna (or sometimes other fish like cod or halibut), potatoes, vegetables, and a delightful mix of spices, all simmered together to create a hearty, flavorful stew. The dish is named after the Basque word “marmita,” meaning “pot,” reflecting the fact that it is traditionally prepared in a single pot, which makes it both convenient and comforting.
Ingredients
Main Ingredients:
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500 g (1 lb) fresh tuna steaks, cut into large cubes
(You can also use cod, halibut, or any firm white fish) -
3 tbsp olive oil
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1 large onion, finely chopped
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1 leek, white part only, thinly sliced (optional but traditional)
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1 green bell pepper, diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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2 medium ripe tomatoes, grated or chopped (or 1 cup crushed tomatoes)
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3 medium potatoes, peeled and cut into bite-size chunks
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1 tsp sweet Spanish paprika (pimentón dulce)
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½ tsp smoked paprika (pimentón ahumado) (optional, for depth)
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1 bay leaf
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4 cups (1 L) fish or vegetable stock
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Salt and freshly ground black pepper, to taste
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1 tbsp chopped parsley, for garnish
Optional:
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¼ cup dry white wine or sherry
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A pinch of chili flakes (for a little heat)
Instructions
1. Prepare the Base
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Heat olive oil in a large pot or Dutch oven over medium heat.
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Add onion and leek, and sauté until soft and translucent (about 5 minutes).
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Stir in garlic and both bell peppers, and cook until softened (another 5 minutes).
2. Build the Flavor
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Add the paprika, stirring for 30 seconds to release aroma — don’t let it burn.
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Stir in tomatoes, bay leaf, and a pinch of salt and pepper.
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(Optional) Add white wine and simmer for 2–3 minutes to reduce slightly.
3. Add Potatoes & Broth
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Add the potatoes and stir well so they absorb the flavor.
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Pour in fish stock — just enough to cover the potatoes.
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Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, until potatoes are tender and the broth thickens slightly.
4. Add the Fish
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When potatoes are just tender, gently add the tuna cubes (or chosen fish).
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Simmer gently for 3–5 minutes — just until the fish is cooked through and tender.
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Taste and adjust seasoning (salt, pepper, paprika).
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Don’t overcook the fish — it should remain moist and delicate.
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5. Finish & Serve
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Turn off the heat and let the stew rest for 5 minutes before serving.
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Sprinkle with fresh parsley and drizzle with a little olive oil on top.
Serving Suggestions
Serve hot with:
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Crusty bread (to soak up the rich broth)
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A glass of dry white wine or Txakoli (Basque white wine)
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Optional: a side salad of roasted peppers and olives
Notes
Spanish Basque Fish Stew, or Marmitako, is a rustic fisherman’s dish bursting with Mediterranean flavor. Made with tender fish, potatoes, and peppers in a rich tomato broth, it’s both hearty and comforting. Serve it with crusty bread to soak up the flavorful sauce and a drizzle of olive oil for a perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course / Stew
- Method: Simmering
- Cuisine: Spanish (Basque)
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: Moderate
Keywords: Spanish Marmitako, Basque Marmitako Recipe, Mediterranean Fish Stew